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Recipe At A Glance

  • 6 ingredients
  • Over 30 minutes
  • 8+ Servings

It’s what’s on the inside that counts.


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Recipe Ingredients

  • 1 (18 oz.) box José Olé® Steak and Cheddar Mini Chimichangas prepared according to package directions, chopped into quarters
  • 8 medium green, red, orange and yellow bell peppers (2 of each color)
  • 2 (15 oz.) cans black beans, rinsed and drained
  • 2 (12 oz.) jars or 1 (20 oz. or larger jar) mild or medium salsa piquante
  • 1 (8.8 oz.) pouch fully-cooked rice
  • Optional toppings: sour cream, shredded cheese, scallions, and black olives

Recipe Directions

  • Preheat oven to 350°F.
  • Cut tops off peppers and scoop out any seeds and white membrane.
  • Arrange peppers, cut-side up in a 9×12″ baking pan.
  • In a large mixing bowl, combine the Chimichanga pieces, black beans, salsa and rice.
  • Fill each pepper “cup” to the brim. Place baking pan on a cookie sheet to catch any spills.
  • Add about 1/4” water to bottom of baking pan.
  • Cover with aluminum foil and bake 25 minutes.
  • Remove foil and continue baking for an additional 15 minutes.
  • Carefully transfer peppers to a large serving dish using a slotted spoon.

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